Chickpea Tikka Masala

1 tbsp olive oil
1 white onion chopped, about 1 cup
2 cloves garlic, minced
1 tbsp fresh grated ginger
1 tbsp garam masala
2 tsp each cumin, ground coriander seed, turmeric, smoked paprika
2 x 400g cans chickpeas, drained
2 x 400g cans crushed tomatos
1 x 400g can full-fat coconut milk

Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes. Add seasonings and continue cooking for 2 minutes.

Add chickpeas, tomato puree, and coconut milk. Cover and cook, stirring occasionally, until hot and simmering.

Serve hot over a mound of rice with sliced naan, optionally garnishing with fresh cilantro.

Recipe adapted from Live Eat Learn.